Sheet Pan Hawaiian Chicken

Ingredients

• 1 pound thin-cut chicken breasts, sliced into strips
• 1 can pineapple chunks in juice, drained and juice reserved
• 1 red bell pepper, seeded and cut into strips
• 1 tablespoon extra-virgin olive oil
• 1/2 teapsoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup soy sauce or tamari
• 1 tablespoon freshly grated ginger
• Cooked rice, to serve

Directions

1. Preheat your oven to 400 degrees F. Spread the chicken out on a nonstick rimmed baking sheet, or use a rimmed sheet lined with aluminum foil.
2. Scatter the pineapple chunks and red pepper strips over and around the chicken. Add the olive oil, season everything with salt and pepper, and bake for 20 minutes.
3. While that cooks, whisk the soy sauce, 5 to 6 tablespoons of the reserved pineapple juice, and the grated ginger together in a measuring cup. Keep the sauce nearby.
4. At the 20 minute-mark, take the pan out of the oven and brush the sauce generously over the chicken, pineapple, and peppers.
5. Return the pan to the oven for an additional 5 to 7 minutes, until the peppers are just starting to brown at the edges and the pineapple has lightly caramelized. Take the pan out and serve immediately with rice and the extra sauce. Store any leftovers in covered containers in the fridge for up to 3 days.